How to make ciabatta bread at home

 

This is my recipe for a simple yet foolproof ciabatta bread loaf, one of my favourite loaves! The recipe is straight from my book Savour (now available as an ebook from Kobo and from Barnes & Noble, and also from Amazon for Kindle), where there are many more bread recipes, and more. In the meantime enjoy this one!

  

Ciabatta 

Ingredients

300ml warm water

2 teaspoons active yeast granules

14⁄teaspoon sugar

300g high-grade flour, plus extra for dusting

pinch of salt 

Makes 1 loaf

Place the warm water in a large bowl, add the yeast and sugar and set aside for 5 minutes. When the yeast starts to bubble, add the flour and salt and work into a dough for about 5 minutes using your fingers. This dough will be too sticky to roll on the bench or table so knead it in the bowl (although it feels more like mixing). Cover the bowl with a damp tea towel and leave to rise for about 2 hours. Line a large baking tray with baking paper and turn out the risen dough onto the tray bottom-side up. The dough will be sticky so you will need to scrape it from the sides of the bowl; it is also likely to be runny – prop up the outside edges of the baking paper with a couple of small ovenproof ramekins to avoid ending up with an extremely large flat loaf (the ramekins can be filled with water to create a steam oven effect - image 1)). Dust the top of the loaf with the extra flour. Bake in a preheated 180 ̊C (350 ̊F) oven for 25–30 minutes.

 Remove the bread from the oven, wrap in a tea towel, then place in a plastic bag and seal. Leave the bread in the bag for 30 minutes so that the steam will cook it further and make it soft and deliciously chewy. If you prefer a ciabatta with a crunchy crust, eat it while it’s still warm – yum!

 

 

Tips and variations

Although some recipes add 1–2 tablespoons of olive oil to the dough, I prefer an oil-free version so I can drizzle olive oil on it when it is freshly cut and ready to eat. I also like to dip ciabatta slices in a little oil flavoured with crushed cumin seeds and salt or basil leaves.

Photos and Recipes by Alessandra Zecchini ©

Schiacciata con pomodorini - cherry tomato schiacciata, and a meal from the garden

I had a great summer of red and yellow cherry tomatoes, the reds are always the best for flavour, but the yellow are pretty to look at and I like a contrast of colour on my plate, so why not! This schiacciata is easy as it doesn't need muck kneading.

For the schiacciata:
Place 300 ml warm water in a large mixing bowl, add 2 tsp active yeast granules and 1/4 tsp raw sugar. Wait 5 minutes then add 500 g high grade flour and 1 tbsp wheat gluten flour, plus a good pinch of salt. Mix well then dust with four, cover with cling film and let it rise for 2 hours. After 2 hours place a little olive oil on your hands and then gently mix the dough, pick it up and place it on a baking sheet cut so that it will fit you over tray (I have a 90cm oven so one long tray is good for me, for a standard oven divide the dough into two pieces). Roll the dough to cover the baking paper and then place on the baking tray. Brush with more oil if you like, then cut the cherry tomatoes into halves and place over the down, pressing them down lightly. Sprinkle with salt and oregano (chopped garlic too if you like).

Bake in a pre-heated oven at 200° C for approximately 20-25 minutes, or until you can see that the bread is baked on top and on the bottom (lift to check). Eaten warm is fantastic, but it keeps well for a couple of days, or at least, it would, but we tend to eat it pretty quickly! 

We had it for dinner with a Caprese salad (cherry tomatoes again, mozzarelline, basil and borage flowers) dressed with olive oil and salt, plus flat beans from the garden (teghe) boiled and dressed with balsamic vinegar, olive oil and salt (my daughter loves these!) and a simple guacamole (avocado, garlic, salt and lemon juice, made in the nutribullet!).

This is a perfect meal for me!

Photos and Recipes by Alessandra Zecchini ©

Rye Bread

This recipe comes from my book Savour, and I have just seen on the Amazon website that they have 4 'used' copies from $2.42 (plus postage), good to know as now it is almost impossible to find in New Zealand. 

Rye Bread

Ingredients:
300 ml warm water
2 tsp active yeast granules
1/2 tsp brown sugar
300 g rye flour
200 g high grade flour
1 tsp salt
1 tbsp molasses
1 tsp caraway seeds

Place the warm water in a large bowl, add the yeast and brown sugar then set aside for 5 minutes. When the yeast starts to bubble, add both kinds of flour, salt, molasses and caraway seeds. Work into a dough for about 10 minutes using your fingers; it will be quite sticky so knead it in the bowl. Shape into a ball, sprinkle it with rye flour and leave to rise in the bowl, covered with a damp tea towel, for about 2 hours. Punch the dough and knead it for 1 minute. Form into an oval shape (this time I made it into a long loaf instead), sprinkle with more rye flour and place on a baking tray lined with baking paper. Leave the dough to rise for 1 1/2 hours. Bake in a preheated 230°C oven for approximately 30 minutes or until the loaf makes a hollow sound when tapped on the bottom.

Photos and Recipes by Alessandra Zecchini ©

Focaccia made with the water from mozzarella and no yeast

I saw it done several times in Italian blogs, and since the other day I had some mozzarella from Massimiliano I wanted to try it too. I think that I will need to work on it but as a first attempt it was brilliant and I will never throw away the water from mozzarella again!! Please read carefully because I think that some of you may be really interested in this one!

I had 200 ml of mozzarella water (you know that whitish water that you get in the bag when you buy mozzarella? Yes, that one!), I put it in a 900ml yogurt container, then I added 1 tbsp of extra virgin olive oil, one pinch of salt, 1/3 tsp of brown sugar and 200 g of high grade flour. I though that it was wise to start with an equal water to flour ratio. I stirred the lot with a fork and covered it. I didn't expect it to rise so much, after 24 hours it was doubled! Maybe it is because I covered it with a good top? I decided to put it in the fridge overnight to slow the process, but the morning after the dough had gone down :-(. Still, half a morning in the sun and it was already bubbly again!

Just look at it! I thought that it could have handled a bit more flour, but I didn't really have time to experiment, so I poured it directly on a baking tin, without touching it! 

Then I placed it inside the cold oven for a couple of hours to see if it was going to rise some more, but it was too soft, it just spread out instead!! So I turned the oven on and baked it. When I thought that it was nearly done I brushed it with olive oil and added some rock salt and cumin seeds on top and then baked it for other 5 minutes.

I think that it is too early for me to give you a proper recipe for this, I am not quite sure how long it is best to bake it for, but one thing is sure: Please do try and experiment!! Don't through the water from the mozzarella away, it is an amazing starter for a sour dough type of bread and focaccia, especially if you are like me and don't fancy keeping a sour dough starter going for months and months (sorry sour dough, I travel too much for this!). Look at the cut focaccia! It was so soft and tasty... I will make it again and again and if you try I am sure that you will be pleased too!

Photos and Recipes by Alessandra Zecchini ©

Learn to build a Pizza Oven

My friends Dan and Kazuyo are organizing this very interesting class, so I am passing the information on if you live in the Auckland area and are interested.

Pizza Oven Building Class on Dec. 1st and 2nd at PineValley B&B

Grant Steven, known for his hand built clay pizza ovens is coming for two days
to teach how to replicate his large example that will be built in the outdoor 
kitchen at 48 Young Access, Silverdale (Dairy Flat on google map).  Please bring gumboots, your camera,
and some energy to get this hands on experience that will save you thousands
of dollars when you take the knowledge to your garden.

Where: PineValley B&B
                        48 Young Access, Dairy Flat, 0992
                        phone : 09-442-5701, or 027-9191808

When : 1st and 2nd of December (Sat and Sun) 
                        from 10 am to 4 pm.

Cost : $40/ day or $70/ both days (better to come both days to get the complete information)

Please bring gum boots and own lunch. We will serve snacks and drinks.

I like green: Palak (and celery) Paneer, and I made some Chapati too!

The original recipe (which was for a silver beet, not spinach, paneer) is here, but I changed a few things, like adding celery, and more spices. Fist sauté with 2 tbsp of vegetable oil or ghee 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp cayenne pepper and 1 tsp turmeric. Then add a couple of roughly chopped shallots, a good pinch of salt and finally 500 g chopped frozen spinach (defrosted at room temperature) and three celery stalks, with leaves. Add a little water too, about a cup, and simmer for 20 minutes. Then add 1 tsp garam masala, 1 tsp freshly grated ginger, and salt to taste. In the meantime cut a block of paneer and sauté until lightly golden on the borders (Vegan use tofu). Blend the spinach with an immersion blender, then add the paneer. This is my very favorite Indian dish! 

Ah, and I made chapati too, the edges are not very smooth, but I was in a hurry!

I used 1 cup wholemeal flour, mixed with 2 tbsp vegetable oil and then enough water to make a thick dough. I made 4 chapati with it (see the step by step here) and to cook them I used my Italian cotte, the iron hot plates that I use to make crescentine. They worked perfectly well and I could cook two at the time.

And now for some more green: a walk to Fairy Falls in Waitakere, a good track suitable to most people as it is not too difficult and only 45 minutes walk. I am not sure if this track will be closing soon because of the Kauri dieback that is killing our beautiful trees, at the moment we need to brush our shoes well, and spray them with the spray bottles provided at the entrance of the track (many tracks have this), but this provisions may not be enough. I'll keep my finger crossed for the trees, and if some tracks will need to close, well, it is for the best, and at least I will have my photos to look at.

Photos and Recipes by Alessandra Zecchini ©

No knead flat bread with seeds (sesame and cumin)

My motto is "when in doubt bake some bread!" Not cake but bread, my kids like bread over cakes, which is good, since I like it too! This is easy, a mixture between flat bread and focaccia really: place 300 ml warm water in a large mixing bowl, add 2 tsp active yeast granules and 1/4 tsp raw sugar. Wait 5 minutes then add 400 g high grade flour and 1 tbsp wheat gluten flour, plus a good pinch of salt. Mix with one hand (sticky!), then dust with four, cover with cling film and let it rise for 2 hours. After 2 hours flour your hands and then pick up the dough and divide into two pieces which you will pull to make two long loaves (like in the picture). 

Place the loaves on a long baking tray (I have a 90 cm oven) or make 4 smaller loaves if you have a regular oven. brush with olive oil and sprinkle with salt and then with seeds. I used sesame seeds on one loaf and cumin seeds on the other one. Bake in a pre-heated oven at 200° C for approximately 20-25 minutes, or until you can see that the bread is baked on top and on the bottom (lift to check). Eaten warm is fantastic, but it keeps well for a couple of days, or at least, it would, but we tend to eat it pretty quickly! The kids prefer the cumin seeds, and so do I actually, but it is nice to have the sesame seeds too, once the cumin seeds is all gone!

Photos and Recipes by Alessandra Zecchini ©

Recipes, unusual pairings and blogging with Dynamic Views

I had the students from my Italian class for dinner last night, everybody brought food and drinks and we ate a lot!!! I made a salad, a pizza and a dessert, and I experimented with some "alternative pairing".

The salad was a Caprese" tomato, mozzarella and basil (all dressed with extra virgin olive oil and salt), but I added something extra: Florence fennel. I was curious to see how it would go, usually I don't pair fennel with tomatoes, or with mozzarella, and especially not with basil! But it was truly a success, the flavours, the textures... the colours! A lovely salad or starter.

Caprese with Florence Fennel

Since the salad was a Caprese I opted for a different kind of pizza: instead of tomato and mozzarella I went for spinach and feta. I used 600 g of frozen chopped spinach, defrosted at room temperature, to which a added salt and olive oil to taste. I used a block of basil pesto flavoured feta, cut into cubes, it worked quite well. A vegan version with marinated tofu would also work well.

Pizza with Spinach and Feta

For this pizza slab I used the canned cherry tomatoes. I made the base (recipe here) but also added a tbsp of wheat gluten (these days I find that High grade flour is not 'strong' enough for making pizza). After 2-3 hours I rolled the dough on a large baking tray (90 cm), then I put spinach and feta on top. 

I drizzled on top a little more olive oil and then I baked the pizza in the oven at 240°C for about 25 minutes. 

Lastly the dessert was my special Tiramsù (everybody has one!!), and here too I added something different. I couldn't resist the punnet of fresh raspberry I saw in the shop, they looked really perfect, and I even if I don't pair raspberries with coffee, here as a topping/decoration they worked ever so well!

Tiramsù Topped with Raspberries

Photos and Recipes by Alessandra Zecchini ©

Blogging with Dynamic Views

And now something that may interest bloggers who blog with Blogger. I changed the look of Only Recipe, my recipe collection online, I guess that now it is easier to see all the recipes (and photos), and it is definitely more 'visual'. For the default setting I have chosen Magazine, but it is quite fun to look at the recipes on Flipcards or on Snapshot, or Mosaic (there are other views too, just click magazine on the tab and select from the menu how you would like to see the posts). 

Blogger hase been promoting his new Dynamic Views and so far I am sure that many people tried it, but I am the first among my blogger friends, so I have just thought that I could share with you my first impressions. 

I applied the same view to Vegan Recipes too, I am still getting used to it (especially because now is not so easy to access and edit or post in blogs with Dynamic Views), and I think that readers need to get used to it as well. In fact I have noticed that the comments have dropped. But the statistics? Golly!!! For both blogs page views doubled overnight, in fact some days they tripled! I am not sure if this is Blogger automatically checking out all my posts or what, maybe to encourage Dynimic Viewers to stick to the new app., and I guess that I just have to see if the trend continues over the next few weeks. 

But I miss the gadgets, sidebar, blogroll (especially the blogroll, essential for keeping up with other bloggers), and the followers' avatars looking at me when I open the blog... Blogger says that they are working on adding those back too, and I am curious to see how they would look. And finally the pages: I had two extra pages on one of the blog, but they don't scroll down like they used to, so that too will be something that Blogger will probably have to think about. 

Well, I will probably keep this blog as it is for now, and keep Dynamic Views for the other two, I hope that my feedback was useful to you, and do let me know what you think of the other blogs (and if you can post comments easily on them!!)

Pizza al trancio con pomodorini in scatola

Since recently there has been some talk about bloggers' getting payed or sponsored, I better just say that I didn't get payed, not receive canned tomatoes for writing this :-). This recipe is for Cucinando con mia sorella's contest. As it happens tomatoes are not in season in New Zealand, and I actually use Italian canned tomatoes from Mutti.

As a matter of fact I have been using Mutti since I left Italy, when I could find it, that is! It was ok in London, more difficult in Japan, and now I can get it in New Zealand and my pantry is a bit like the one of an Italian immigrant: dry pasta and canned tomatoes better came from Italy!

For this pizza slab I used the canned cherry tomatoes. I made the base (recipe here) but also added a tbsp of wheat gluten (these days I find that High grade flour is not 'strong' enough for making pizza). After 2-3 hours I rolled the dough on a large baking tray, then I put the canned cherry tomatoes on top. This way when the dough rises the tomatoes stick to their places. If you put them on just before baking they may roll off.

After 30 minutes (the dough had risen quite a bit) I added the tomato juice from the can, salt, olive oil and oregano. I baked the pizza in the oven at 240°C for 15 minutes, then I added black olives, cheese (I used edam, as I didn't have mozzarella) and artichokes in oil. I put the pizza back into the oven for other 10 minutes. Ready!

Photos and Recipes by Alessandra Zecchini ©

My favourite food is crescentine

This type of bread is typical of my area of Italy, in the province of Modena. In other parts of Italy some people call them tigelle, but tigelle is the name of the terracotta disks in which they were originally baked in. Terracotta disks are still used, but today most people use large iron plates with long handles called cotte, or the more modern version, made from aluminium. Personally I still prefer the iron cotte, they are heavy and many years ago I carried them to New Zealand via Japan, almost half of my luggage allowance, but worth it.

Great food for cold nights, and the children go crazy about them! They helped, Max chopping the rosemary that goes in the filling, and Aranxta dividing the bread dough into small balls. The balls are flattened and then placed on one of the hot plates, which I greased with vegetable oil (not olive oil, I used rice bran oil, which has a high burning point and no flavour). Then you cover them with the other hot plate. So this bread 'bakes' on the stove, not in the oven!

You have to turn the hot plates a few times to make sure that you have even heat both on the top and on the bottom, and at the last turn I also turn the crescentine. Is a sort of dance really, and good excercise for the arms! The person who cooks is always standing, and eating and drinking wine while cooking, the diners help themselves cutting open the crescentine and filling them with what they like. Traditionally pancetta, salami, prosciutto or cheese are used, but mostly a kind of pesto made with lard, rosemary and garlic, then topped with grated parmesan.

Since I don't eat meat, and even if I did I could not find that particular lard outside of its restricted area of origin, let alone in NZ, I use salted butter. In NZ butter is quite rich and totally suitable, just soften it, or even melt it and let it set again, then add chopped fresh rosemary and some squeezed or finely chopped raw garlic. Put inside the hot crescentine, top with parmesan, and eat. I have never met anyone who didn't like them, they are addictive, and even if I usually have other fillings at hands, from a variety of cheeses, cooked and raw greens, mushroom and lentil sauce available, we tend to eat at least half with the garlic-rosemary butter. On the famous desert island this would be the food I would crave the most, and the second would be yet another type of bread, fried, from the same area: gnocco fritto, (click here to see it), probably my husband first choice in the island!

And what is your favourite food?

Photos by Alessandra Zecchini and Arantxa Zecchini Dowling ©

With this recipe I take part in the contest proposed by Vaniglia e Cannella

PROGETTO BENEFICO PER FESTEGGIARE E RICORDARE  L'UNITA' D'ITALIA

Canederli, i.e. never throw away bread!

To Love Bread is to Love Life

I never throw away bread, I use it to make a variety of dishes, and in particular canederli, big bread dumplings typical of the North East of Italy. My mum used to make them often in winter for us, and serve them with broth. There is no fixed recipe, it depends on the kind of bread you have, and the other ingredients are always optional. I like to use a mixture of wholemeal and white bread, which gives best results, but any bread will do. Here I had some old white bread only, the resulting canederli tend to be a little pale, but the taste is good anyway.

Break the bread and soak it with milk for a few hours. Add the milk little by little, or you may risk to add too much. When the bread is soft, mush with a fork and add some finely chopped parsley, some salt and pepper, and other spices, if you like. I like to add smoked paprika and smoked salt, and small cubes of leftover cheese gone hard.

My mum used to add small pieces of speck, the smoked North Italian ham, for flavour. As a veggie I don't, but I did find these vegetarian slices which are very suited. Just cut a slice or two into small pieces and add to your mixture.

Non vegetarians often ask me what is the point of making vegetarian mock meat like 'mortadella' (in this case). I rarely eat this food, exactly as a meat eater should rarely eat the real meaty mortadella (certainly not every day!). But just like some non-vegetarians consider normal transforming an animal (in this case a pig) into a complex sausage like mortadella, some vegetarians see no problem in transforming some tofu or gluten into something similar to a sausage. Creating complex food is what man does in the search of different flavours, and to have more variety, and for versatility. These slices came handy when I had to make panini for mountain excursions, but I think that I will keep them as a 'once-in-a-while' treat :-)

In any case, this passage is not necessary for making canederli, instead of adding mock or real mortadella or speck, you can add cooked spinach, fennel seeds, grated carrots, peas, leftovers.... anything you like.

Next you have to add some flour and mix until you get a sticky dough. Keep a bowl of water on the side, wet your hands, and shape the canederli into balls.

The canederli are cooked in vegetable stock, but now be very careful: if the stock is boiling, when you add the canederli (which are quite soft) they will break into pieces. Make sure that you bring the stock down to a very light simmering (or turn off the heat for a few minutes). Add the canederli one by one and gently stir with a wooden spoon just to make sure that they are not breaking or sticking to the bottom of the pot. Simmer for 20 minutes (depending on the size of your canederli) and then serve hot, with some stock.

To eat just break in the plate, add some grated cheese if you like, and dig in! Real filling comfort food!

Photos and recipes by Alessandra Zecchini©

Twilight menu (inspired by Stephenie Meyer's books)

Photos by Alessandra Zecchini ©

Yes, I have 'Twilight fever', or 'Twilight addiction'? Whatever the term, it gets to me at any given time of the day, and I have to open the closest of the Twilight saga's books I can find, and read a bit of it!

Yesterday I got it early in the afternoon, and it didn't go away. I had to act, so just for fun, but also out of necessity (of providing a meal for the family instead of reading...) I though of making a Twilight inspired menu...obviously vegetarian (but don't the Cullens call themselves the vegetarians of the vampire world?), or even more challenging (for me): vegan.

The colours had to be black and red, of course; my daughter insisted that we only buy the books with the red pages, and this was the first of my challenges: I really try not to use artificial colourings in my food, and so I looked for black and red ingredients. And of course the food should also be 'romantic and sensual', Italian and Mexican flavours (which are also mentioned in the books), just a little 'bite' in one of them perhaps?

The second challenge was that...I couldn't go shopping for anything new, I had to do with what was in the house, and at present it is very little because we are leaving in 10 days and I am slowly emptying the pantry!

But I have tomatoes in the garden...

Twilight Starter

Plum Tomatoes with Aceto Balsamico Tradizionale di Modena

Well, the first was easy! Red tomato and Modena's black gold: Traditional Balsamic Vinegar (ABTM), possibly one of the most sensual ingredients ever!

Ingredients

Fresh plum tomatoes

Extra virgin olive oil

Salt to taste (I used Maldon)

A few drops of Aceto Balsamico Tradizionale di Modena

Assemble as shown in the photo.

New Moon 'Rice'

Tomato and Red Chili Sushi Rolls

I had nori, and it looks black and shiny. And Sushi rolls are round like the moon, but I needed a red moon! Actually, the red rice in the photo is not very clear, these looked much redder to the naked eye. Never mind, they tasted great, I even surprised myself, as I never though of combining tomato and chili with nori seaweed!

Ingredients

Short grain rice

Fresh tomatoes

garlic

red chili

Olive oil

salt

Nori seaweed

I didn't measure the rice, I used what I had left. I washed it and cooked it by absorption. In the meantime I fried some fresh chopped tomatoes with garlic and 1 red chili using a little olive oil. Then I passed everything through a sieve to remove the skins and seeds. I added salt and I stirred the spicy sauce into the rice. I then rolled the rice just like for sushi rolls.

Eclipse Pizza

Red Pizza with Black Seeds

Pizza is a must when teenagers are involved (and it was the first food our heroes, Bella and Edward, shared). I scoured the pantry for black seeds, I finished the poppy seeds, but I had some black sesame seeds. I added the cumin seeds mostly for flavour. I also used up the remaining of a jar of roasted red capsicum antipasto. I finished all my fresh tomatoes with the first two dishes, so I used canned tomatoes instead.

Ingredients

Pizza dough, recipe here

Tomato Sauce, recipe here (but omit the basil)

Olive oil

Salt

Black sesame seeds

Cumin seeds

Roasted red capsicums

Follow the given links to make the pizza dough and the tomato sauce. I have to say that by this stage the most difficult thing for me was not to add anything green to my food! Roll the dough to fill an oven tray lined with baking paper. Better to make a pizza slab that can be cut into small pieces (good if you have a Twilight inspired party). Top with the tomato sauce, then add salt and olive oil, the seeds and the capsicums. Bake at highest setting in your oven until the borders are golden and it smells delicious!

Breaking Dawn Dessert

Black Sesame Seed Pudding with Rose Syrup and Red Rose Petals

I unashamedly admit that I am very happy with the dessert. In the pantry I found some surigoma, crushed black sesame seeds, and I remember that in Japan I enjoyed many sesame seeds desserts. And in the garden I had some beautiful red roses, not sprayed and therefore edible!

Breaking Dawn is all about love.....

Ingredients

50 g crushed black sesame seeds (available in Asian shops)

100 ml water

1 tbsp sugar

1/3 (one third) tsp agar agar (available in Asian shops)

For the Syrup

100 ml water

2 tbsp sugar

1 tbsp rose water essence

Finish with red rose petals

Place the first 4 ingredients in a small pot and bring to boil. Simmer for 2 minutes, stirring well, and then pour into a small container. Set at room temperature, and then refrigerate. To make the syrup boil the water with the sugar until it halves in size, add the rose water and set aside. Before serving tilt the pudding from the container (this dose makes about 4 servings) and cut. I used a heart shaped cookie cutter here. Place on a plate decorated with rose petals. Drizzle with the syrup. Eat everything , the rose petals are delicious!!!!!

Last minute editing

Well, this menu is touring the globe now, who knows where it is now in web world, but I did find it already (the day after) in two places:

here (photos and recipes)

http://cullenboysanonymous.com/twilight-inspired-gourmet-vegitarian-recipes-from-new-zealand

and here (as a link)

http://recipes.latestrend.com/general/only-recipes-twilight-menu-new-moon-sushi-rolls/

I am honoured guys, and I don't mind, really, but just as a you may know good blogging etiquette requires that you do put the link to this post, and since the photos are also my copyright (yes,

you have to write my name there too), you should comply.

Just add my name and link to the original post and you should be fine :-)

This one for example:

http:/twilight.judyoz.com/?p=22228/

is ok, or this one

http://beattiesbookblog.blogspot.com/2010/02/what-books-inspire-stephenie-meyer.html

Thank you so much for

your cooperation.

ciao

Alessandra